【フランス編】期待を越える大使館フレンチ 芸術の一皿 鴨のグリル＆コンフィ【プロの技】｜French

フランス大使館シェフ編再生リスト
   • フランス大使館  

2021/6/18更新
「日本の食材×プロの技」がテーマのフランス大使館シェフ編
今回は主菜“京都七谷鴨の炭火焼グリル＆鴨のコンフィのファルシ”

塩麴を使って柔らかく、表面は香ばしく仕上げた鴨肉
鴨肉の骨肉を使って作る深みのあるソース
付け合わせの色鮮やかなビーツの塩釜焼……
シェフのこだわりが詰まった一皿です。

★フレンチの用語★
ファルシ…肉類や魚類などを野菜に詰めた料理のこと
コンフィ…食材をオイルに漬けてじっくりと火を入れる料理法
ジュ…肉や野菜など素材から出た水分のこと

【配信スケジュール】
大使館シェフのおいしいレシピ
フランス大使館シェフレシピ編④が6/25（金）12時から配信スタート！

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配信中
スウェーデン大使館、イタリア大使館、メキシコ大使館、トルコ大使館、パキスタン大使館シェフレシピ、コロンビア大使館、デンマーク大使館、ハンガリー大使館、インドネシア大使館、チュニジア大使館、フランス大使館
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製作著作：ＢＳ日テレ
制作：PAPILLON MAGIC

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The video showcases the preparation of grilled and confit duck, along with various garnishes and a sauce, using traditional French techniques in a French embassy kitchen in Kyoto, Japan.



[00:00]Using Kyoto duck and Yamato powder, the chef demonstrates the use of different knives for preparing the duck and applies a mixture of white wine and water to keep it hydrated before seasoning with salt, petals, thyme, bay leaves, and cooking in foie gras fat.
The chef uses different knives for preparing the duck.
A mixture of white wine and water is applied to keep the duck hydrated.
The duck is seasoned with salt, petals, thyme, bay leaves, and cooked in foie gras fat.

[02:56] Confit is an ancestral technique in French cuisine to preserve food, and it involves cooking the duck in a salt crust to retain its flavor and vitamins.
Confit can be stored for weeks and enjoyed gradually.
The chef uses a beet from the Noto farm and coats it with salt before cooking it.
The cooking method of confit helps to retain the flavors and vitamins of the duck.
The duck confit is used to make a dish with ginger, onions, and pepper, and is served with stuffed spinach.

[05:53]The chef is preparing a sauce by sautéing vegetables and adding water slowly to keep the sauce clear.
The chef starts by sautéing the vegetables in peanut oil with a little salt.
He adds crushed garlic, shallots, thyme, leeks, and small pieces of carrots.
The chef wants to keep the sauce clear, so he adds cold water slowly and lets it come to temperature gradually.

[08:50] Grilled duck is delicate to cook due to the high fat content, but the chef aims to caramelize the skin without burning it using the koji sugar. The goal is to make the skin crispy while ensuring the heat penetrates the meat quickly. The chef emphasizes that cooking requires patience and hard work. The dish is served with sliced beets and butter.
Grilled duck is difficult to cook due to high fat content and risk of burning.
Chef uses koji sugar to caramelize the skin without burning it.
Goal is to make the skin crispy while ensuring heat penetrates meat quickly.
Cooking requires patience and hard work. Dish is served with sliced beets and butter.

[11:49]The chef adds Noto salt and Yamanashi balsamic vinegar to the sauce and prepares a duck dish with spinach, beetroot, and kuro turnip puree.
Noto salt from Ishikawa prefecture and Yamanashi balsamic vinegar are added to the sauce.
The duck dish is prepared with spinach, beetroot, and kuro turnip puree.
The beetroot is cooked whole with the skin in a sealed bag for 1.5 to 2 hours.
Kuro turnip, a variety of small Japanese turnips, is mashed into a puree with the duck.